I've never done this, but with all the info on this great forum, I am pretty sure there isn't anything you can't do!
I smoked sharp cheddar, swiss, co-jack, mozzarella, Monterrey jack, & 3 alarm co-jack. I also threw in 6 eggs to give them a try. I have a mes 40 & an amnps that I used pit maters choice from Todd. I smoked for 2.5 hrs & was between 55-65 degrees. It was 10 degrees outside so I turned the mes to 100 degrees for a couple minutes twice just to keep it from dropping too low. It is all vacuum sealed & in spare fridge in basement next to my 1st attempt at bacon sitting in brine.
Thanks to everyone on this forum for all the info!
eggs, pepper co-jack, Monterrey jack, & swiss pre- smoker
swiss, mozzarella, co-jack, & sharp cheddar pre-smoker
after smoking. hard to see color, but its there